Condiments and Sauces
Preserving figs in citric acid and brandy helps prevent the growth of microorganisms in the fruit, and boiling the mixture in canning jars produces an airtight seal.
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
Tart and zesty, this condiment pairs well with hearty meats.
A delicious way to enjoy summer berries all year long.
This chutney is delicious served with everything from tuna fish sandwiches to grilled duck and quail.
Black currants are tart and acidic when eaten raw but pleasantly tangy when cooked.
This recipe was adapted from one dating back to 1842, published in The Book of Marmalade by C. Anne Wilson (St. Martin's/Marek, 1985).
When making these preserves leave the gooseberries in the refrigerator for about ten days, they develop a light pink blush that makes for a prettier-colored jam.
The name means “fermented fish with coconut milk”, but Americans may find this dish more reminiscent of chili—even though it is served as a condiment with rice and vegetables.
"Chips" is a South Carolina Low-Country term for preserves; the word refers to the chunky nature of the confiture.
Jeremy Lee prefers his jelly thick and syruplike.
Does Not Apply